16
Method:
1Lightly grease a baking tray or line with non-stick baking paper.
2Preheat the fan oven to 210°C / Gas Mark 7.
3Sieve the flour, baking powder and salt into the Mixing Bowl, add
the butter, fit the Beaters and Bowl Cover.
4Mix on speed 4 until the mixture resembles fine breadcrumbs
(approximately 1 - 1½ minutes).
5Add most of the cheese and the mustard powder and mix for 30
seconds on speed 2.
6With the mixer running add most of the milk until a soft light dough
forms (about 30 seconds, speed 2).
7Tip the dough out of the Mixing Bowl onto a lightly floured surface,
form into a ball, knead very lightly and then roll the dough out to
about 2cm thick.
8Cut out the scones using a 6 - 7cm plain cutter and place on the
baking tray. Re-roll the dough as necessary.
9Brush the tops of the scones with a little milk and sprinkle on the
remaining cheese.
10
Bake near the top of the oven for about 10-15 minutes until well
risen and golden brown.
11
Cool on a wire rack and serve warm or cold with butter.
Ingredients:
•225g self-raising flour
•1 level tsp baking powder
•Pinch salt
•40g unsalted butter, softened
and cut into pieces
•100g mature cheddar cheese,
grated
•1 level tsp mustard powder
•Approximately 150ml milk
Cheese Scones (makes 6-8)
Preparation time: 5 minutes
Cooking Time 10 – 15 minutes
Method:
1Put the potatoes in a pan, cover with cold water and add the salt.
2Boil the potatoes for 25 -30 minutes or until soft and then drain
well.
3Place the potatoes in the Mixing Bowl and fit the Beaters with Bowl
Scraper and Bowl Cover.
4Beat on speed 3 for about 1 minute then add the butter and milk
and beat for a further minute on speed 5 until smooth and creamy.
Ingredients:
•750g Maris Piper potatoes,
peeled and cut into even sized
chunks
•½ level tsp salt
•2 heaped teaspoons butter
•100ml milk
Creamed potatoes
Preparation time: 5 minutes
Cooking time: 30 minutes
